Thursday, March 26, 2015
K. Shah No comments
Know What You Eat: Quinoa "the superfood of universe" is food of high protein quality and is typically regarded as an adequate source of all essential amino acids, including lysine and isoleucine.
Quinoa is a perfect food to include on a gluten-free diet, since it not only lacks gluten but doesn't even belong to the same plant family as wheat, oats, barley, or rye.
Interest in quinoa has recently spread to India and many other Asian countries. Veg. Chinese Fried "Rice" Quinoa is just an inspiration for those taste buds looking for Asian flavor to try this new grain.
Quinoa is generally available in prepackaged containers as well as bulk bins. Whether purchasing quinoa in bulk or in a packaged container, make sure that there is no evidence of moisture. When deciding upon the amount to purchase, remember that quinoa expands during the cooking process to several times its original size. If you cannot find it in your local supermarket, look for it at natural foods stores, which usually carry it. Here is where I purchase in bulk.
Wednesday, February 4, 2015
K. Shah 49 comments
4 ripe hass Avocado's
1/2 C Fresh Cilantro, chopped
Juice of one lemon/lime
Salt & Pepper to taste
1. Mash three riped avocado's, with a fork, add lemon juice, cilantro, salt - pepper mix everything, and keep it aside.
2. Now dice the remaining avacado and add in above mixture..its thats simple. Enjoy!!
1. Always choose greenish black riped hass avacado variety to make this dip.
2. This dip is always prepared fresh...Avcoado gets easily oxidized in contact with air..to avoid its browning make sure you add enough lemon juice.
Tomato Salsa: (For picture visit here)
4 C Fresh Ripe wine tomatoes
1 Onion, red or yellow
1/2 C Fresh Cilantro, chopped
3 small Indian green chili OR 1 jalapeno pepper,chopped
1/2 tsp red chili powder OR 1/4 tsp Black pepper powder
2 pinches of Sugar
Salt to taste
2 Tbsp Rice wine Vinegar / fresh lime juice
1. Throw onions, green chillies, and chop in food processor using pulse setting for 3-4 times untill they are evenly chopped. Remember do not make a paste...then put tomatoes, and rest of the ingredients, again chop evenly using pulse. to keep it chunky.
Mexican Rice:(For picture visit here)
Ingredients For Mexican Rice
1 cup cooked Basmati or Thick Variety Rice
1/2 cup black/red beans cooked
1/2 cup jullian or chopped bell pepper
1/2 cup yellow corn (fresh or frozen)
1/2 teaspoon green chilli-ginger paste
1/2 teaspoons chilli-garlic sauce
1Tbsp Taco Seasoning Mix
** Salt acc.to taste
For the tempering
1 tablespoon oil or butter
1/2 teaspoon cumin seeds
For the garnish
1 tablespoon chopped coriander.
Method to make Mexican Rice.
1. Make the rice, Place the rice in a sieve and rinse under cold running water until the water runs clear. Set aside.
2. Melt the butter in a medium saucepan with a tight-fitting lid, over medium heat.
3. Add cumin seeds, as it becomes toasted and fragrant,in about 30secs add the green chilli-ginger paste,chilli-garlic sauce , then add black/red beans,bell pepper,corn,rice,and then add salt & taco seasoning mix.
4. Mix all together quickly & lower down the flame.Set aside.
Vegetable Stir Fry: (For picture visit here)
1/2 C Diced Paneer / Tofu
4 C Mix Vegetables (Carrot,Brocolli,Zucchini,Cauliflower, Water Chestnuts,Bell peppers, Yellow Corn,Baby Corn) Washed & Diced in similar pieces.
1 Tbsp (EVOO) Olive Oil
3 tsp Sesame Seeds
1 tsp Dried Coriander Pwd
1 tsp Turmeric Pwd (optional)
3 tsp Taco Seasoning Mix
1 tsp red chilli flakes (optional)
Salt to taste
1. Heat oil in large non- stick skillet / kadhai.
2. Add all the vegetables, now add sesame seeds & toss it well, then add all the seasonings except salt. Put the flame on high and cook it for 5 - 6 mins for that crunch needed in this recipe, you can cook more if desired.
3. Add salt.
4. Mix it very well. Serve Hot. I would just eat them alone.....Works great as a side dish with Plain Rice / Indian flat bread / or with any other main course.
Sending it to Joyful Eating Whilst Travelling, event hosted by Jagruti.
Wednesday, January 28, 2015
K. Shah 16 comments
Know What You Eat: The temperature is dropping day by day and you feel like having something hot & soothing. A one pot meal where I can incorporate vegetables, pastas, & beans with some toasts of wholewheat Italian bread and a bowl of fresh garden salad..Ahh dinner in no time. My addiction and highly kid friendly so watch out...Italian Veg. Minestrone Soup there is no fancy chef's legerdemain involved, only good vegetables fresh or frozen and 3 secret ingredients to put this soup together. Check the recipe...
Recipe: Italian Veg. Minestrone Soup - Under 30 minutes
- 3 cups reduced-sodium vegetable broth OR Water
- 1 Big tomato, diced
- 1 Tbsp Tomato paste
- 1 Medium Potato
- 1/2 C Kidney or Navy beans, soaked overnight & pressure cooked
- 1 Carrot, peeled and chopped (fresh or frozen)
- 1 Celery stalk, chopped (fresh or frozen)
- 1 medium onion, chopped
- 3 pods garlic, chopped
- 1 tsp dried thyme
- 1/2 tsp dried sage
- 2 bay leaves
- 1 C cooked small shell pasta
- 1 medium zucchini, chopped (fresh or frozen)
- 2 C coarsely chopped spinach (fresh or frozen)
- 2 Tbsp grated rennet free Parmesan or Romano cheese
- Basil sprigs, garnish, optional
- Salt and ground black pepper
- In a large pot, combine all the ingredients except the cheese & pasta. Simmer over low heat for at least one hour, or until vegetables are tender. If using frozen veggies, cook for 15 mins. Stir whenever required.
- In another pot bring water to boil and add pasta pasta. Cook pasta according to instruction on the box.
- Remove bay leaves and season, to taste, with salt and black pepper.
- Ladle soup into bowls and sprinkle Parmesan cheese over top.
- Garnish with basil, if desired.
K. Shah 41 comments
Know What you eat: I make this sweet & spicy immune booster soup,we call it "Raab" especially in winter, and skip morning tea, & breakfast it gives all the warmth & energy required, relieves chest & nasal congestion, stomach disorders and helps in digestion. Studies indicate ginger have anti-inflammatory properties, improve memory function, lower cholesterol, and even be a antioxidant. It has safe and effective relief of nausea and vomiting during pregnancy. It is also given to pregnant and lactating women.The same soup can be made using different flours or your choice & nutritional standards, like, barley flour, horse-gram flour, oats flour - for more fiber, millet flour - for more warmth & easy in digestion, as well as adding almonds will add up with its high nutritional contents, plus its very easy to make, and enjoy in this harsh cold winter.
Preparation time: 5 mins
Cooking time: 7-9 mins
Serves : 1
2 Tbsp Ghee (clarified butter)
1 Tbsp Wheat flour
1 Tbsp Almonds, chopped or fine powder
1 tsp Carom (Ajwain) Seeds
1/2 tsp of dry ginger powder
1 - 1" piece of Cinnamon stick
1/4 C Jaggery powder or 2 Tbsp of Brown Sugar
A pinch of black pepper powder
1 C water
1. On a medium flame add ghee (clarified butter) in a pot. As it becomes hot add carom seeds, cloves & cinnamon stick. Now add wheat flour, without forming lumps stir in untill it starts to emmit good aroma, you will see the flour has now turned pinkish brown. Just like you make white cheese sauce using APF & butter.
2. Now add water, with the exact measurements given above.. along with jaggery. Stir again, and bring it to a boil.
3. Now add dry ginger powder, black pepper powder, chopped almonds- pistachios. Stir things well.